Minestrone Soup
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Prep Time:
Cooking Time: Servings: 12 |
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Minestrone Soup Recipe. A delicious hearty and creamy soup full of great little bites of vegetables, pancetta, and pasta. Every spoonful will bring a smile to your face. This is a great soup to share with a crowd.
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Be The First To Review This RecipeIngredients
| cannellini bean | 2 cups | |
| cranberry bean | 1 cup | |
| chicken broth | 10 cups | |
| pancetta | 1/2 lb | diced |
| olive oil | 2 Tbsps | |
| onion | 1 | diced |
| celery stalk | 2 | diced |
| carrot | 2 | peeled and diced |
| garlic clove | 4 | crushed |
| tomato - chopped (canned) | 1 3/4 lbs | |
| red wine | 1/2 cup | |
| potato | 2 | peeled and diced |
| zucchini | 1 | diced |
| pasta | 1/2 tsp | small type pasta |
| Italian parsley | 2 Tbsps | chopped |
| kale | 1/4 lb | stems removed and chopped |
| Parmesan cheese | 1/2 cup | grated |
| salt | 1/2 tsp | to taste |
| black pepper | 1/4 tsp | to taste |
Directions
- Place the cannellini beans and cranberry beans into separate glass bowls and cover with water. Soak overnight.
- In a large stockpot drain the cannellini beans and place in a large stockpot. Cover with 1/2 of the chicken broth. Bring to a boil and allow to simmer covered for 1 hour.
- Heat a sauté pan over medium heat and add the chopped pancetta. Cook for 10 minutes until the pancetta is crispy. Set aside.
- In the same sauté pan heat the olive oil over medium heat. Add the onion, celery, carrot, and garlic clove. Sauté until the onion is translucent. Remove from the heat.
- Remove half of the cannellini beans from the stockpot and puree in a blender. Pour the puree back into the stockpot.
- Drain the cranberry beans and add to the stockpot. Stir in the pancetta, sautéed vegetables, chopped tomatoes, red wine, and potato. Bring to a boil and lower to a simmer. Simmer covered for 1 hour.
- Stir in the zucchini, pasta, Italian parsley, kale, and Parmesan cheese. Bring to a boil and lower to a simmer. Cook for an additional 1/2 hour.